SALSA - Latest Focus in Salmonella Outbreak

First tomatoes were blamed for the salmonella outbreak that has affected nearly 1,000 individuals across the country since early April. As investigations into the source of the outbreak remain unclear, the government turns to other possible sources, mainly fresh salsa.

The scare has cost the tomato industry “hundred of millions of dollars”, in addition to growing frustration and anxiety among farmers, restaurants and consumers. Although representatives from the CDC have not confirmed a new source, the government is now looking into salsa and its associated ingredients including “jalapeno peppers, cilantro, scallions and Serrano peppers”.

It appears that they are more concerned with fresh salsa that is prepared at restaurants, not canned or processed salsa. “Officials continue to decline to name the restaurants, but say most are not affiliated with chains.”

Until government officials can narrow down the actual source of the outbreak, we encourage you to play it safe and avoid restaurant salsas if possible. It’s also important to always remember and incorporate Safe Produce!

- Lauren

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Another E. coli breakout!

Yet another E. coli outbreak possibly linked to beef has been identified in Ohio and Michigan. It’s more than a little disconcerting to me that these outbreaks seem to be coming more and more frequently.

So what’s the cause? Is it carelessness on the part of food processing plants…improper cooking at home…lack of consumer knowledge about safe food handling?

While some cases can certainly be linked to how consumers handle and cook foods, ‘outbreaks’ are generally linked to something that happens before the consumer purchased the food.

While you may not be able to protect yourself from all hazards in the food supply, there are things you can do to reduce YOUR chances of succumbing. Check out the article links below for tips on reducing risk and prior outbreaks.

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FDA to Consider Salt Content of Food

Here's the latest news on the effort to persuade the FDA to regulate the salt content of food.

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